1/2 pound angel hair pasta (for 4 servings)
jumbo shrimp 5-6 per person (cleaned and shelled)
old bay seasoning (to taste)
2 cloves garlic (chopped)
1/2 tsp. red chili flakes
simple marinara sauce (recipe below)
prosciutto chips (recipe below)
2 tbsp. kosher salt
2 tbsp. olive oil
brining the shrimp:
4 cups water
1/2 cup kosher salt
1 lemon wedge
in a bowl dissolve the salt into the water with the lemon wedge. soak the shrimp for 20 mins. remove from brine, pat dry and set aside.
simple marinara sauce:
1 28oz. can san marzano whole peeled tomatoes
1 28oz. can san marzano diced tomatoes
3 cloves garlic (finely chopped)
15-20 leaves basil (chopped)
1 tbsp. extra virgin olive oil
1 tsp. sugar
heat oil in a medium sauce pan on medium high heat. add in garlic and onion, and cook for 5 mins. add in the caned tomatoes, basil leaves, and the sugar. bring to a boil, then cover reduce heat and simmer to 2 hours. place half of the marinara into a blender and blend until smooth. return sauce back into the sauce pan. lasts 3-4 days in the fridge, or can be frozen and saved for a later time.
san daniele prosciutto
preheat oven to 250 degrees.
place prosciutto on parchment paper and onto a sheet pan. cook in the oven for about 30 mins. or until crisp. set aside.
bring a large pot of water to a boil and add in the salt and extra virgin olive oil. cook the pasta for 4 mins. in a medium size frying pan. heat up 1 tbsp. olive oil on medium high heat. lightly coat shrimp in old bay seasoning and pepper to taste. add in the chopped garlic and red chili flakes to the pan and cook for 3 mins. grill the shrimp 2 mins. on each side.
plate the pasta. coat with marinara sauce, add the shrimp and prosciutto chips, garnish with fresh basil, and serve hot.